Blueberry Lemon Drops

Directions

1. 1
   Preheat oven to 375.
2. 2
   Spray cookie sheets with baking spray, lightly grease with shortening, or use parchment paper to prepare baking sheets.
3. 3
   Toss the blueberries with 1 tablespoon of flour and set aside.
4. 4
   With an electric mixer, cream the sugar and butter until light and fluffy, then beat in the egg, lemon peel and lemon juice.
5. 5
   Combine the dry ingredients in a separate bowl then add to the creamed mixture on low speed.
6. 6
   When a the flour mixture is blended and a soft dough forms, carefully fold in the blueberries so that they are not brused.
7. 7
   Drop heaping teaspoonsful onto cookie sheet.
8. 8
   Allow room for spreading.
9. 9
   Bake 10-12 minute Check for doneness when cookies are browned around the egdes.
10. 10
    Besure to cool on baking racks.
11. 11
    I like to store them in tins or zip lock bags in the refrigerator and bring to room temperature before serving.